Mapo Tofu

Ingredients

• 1 lb silken tofu, cut into 3/4-inch cubes
• 4 oz ground pork
• 3 tablespoons doubanjiang (broad bean chili paste)
• 2 tablespoons fermented black beans, rinsed and chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 scallions, white and green parts separated, chopped
• 1 cup chicken stock
• 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns, ground
• 1 teaspoon chili oil with sediment

Instructions

1. Gently place tofu cubes in a bowl of lightly salted warm water and let sit for 5 minutes to remove excess moisture and prevent breaking during cooking.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until lightly browned, about 3 minutes.
3. Push pork to one side of the wok. Add doubanjiang to the empty space and stir-fry for 30 seconds until fragrant and oil turns red.
4. Add minced garlic, ginger, fermented black beans, and white parts of scallions. Stir-fry everything together for 1 minute until aromatic.
5. Pour in Shaoxing wine, followed by chicken stock, light soy sauce, dark soy sauce, and sugar. Bring to a boil.
6. Carefully drain tofu and gently slide cubes into the wok. Reduce heat to medium and simmer for 3-4 minutes, occasionally spooning sauce over tofu without stirring.
7. Give the cornstarch slurry a quick stir and slowly drizzle it into the wok while gently swirling the pan. Simmer for 1-2 minutes until sauce thickens.
8. Remove from heat and drizzle with chili oil. Sprinkle ground Sichuan peppercorns and green scallions on top.
9. Serve immediately over steamed rice while hot.